Budget Bean and Vegetable Soup
A hearty, budget-friendly soup packed with protein-rich beans, carrots, and celery, simmered in a savory tomato-based broth. This american-inspired soups (vegetarian) ready in about 45 minutes pairs (15 oz) canned kidney beans, medium, diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) canned kidney beans
- 2 medium, diced carrots
- 2 stalks, diced celery
- 1 medium, finely chopped onion
- 2 cups tomato sauce
- 4 cups water
- 1 tbsp olive oil
- 2 cloves, minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and sauté for 3-4 minutes until translucent.
- Step 2: Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes until softened.
- Step 3: Pour in 2 cups tomato sauce and 4 cups water. Bring to a boil, then reduce heat to low. Add 1 can (15 oz) kidney beans (drained), 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Simmer for 20-25 minutes until vegetables are tender. Taste and adjust seasoning before serving.
Frequently asked questions
How long does Budget Bean and Vegetable Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Budget Bean and Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz) canned kidney beans from drying out.
Can I substitute ingredients in Budget Bean and Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Budget Bean and Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Budget Bean and Vegetable Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
